"Bob-tx" > wrote in message
...
> My wife and I enjoy mushrooms with a grilled steak at home.
> Problem is, our mushrooms never turn out like those in a steak house ( By
> that I mean a nice brown color and very tasty).
>
> We slice button mushrooms about 1/8 inch thick and sauté them in
> butter/margarine. When we use low heat, they come out looking a sickly
> white.
> When we use higher heat, they look a little brown but more on the
> yellowish order. They taste fair, but we want them tasty like the nice
> brown ones at the steak house.
>
> All tips appreciated.
>
> Bob-tx

I cut them thicker, but that is a personal preference. I also add a few
shakes of Worcestershire sauce too. Adds both color and flavor.

A variation on mushrooms: Sauté them as you usually do. When done, stir in
a heaping tablespoon or sour cream. Makes a very rich sauce with them. Goes
well with any form of beef.

My wife and I enjoy mushrooms with a grilled steak at home.
Problem is, our mushrooms never turn out like those in a steak house
( By that I mean a nice brown color and very tasty).

We slice button mushrooms about 1/8 inch thick and sauté them in
butter/margarine. When we use low heat, they come out looking a
sickly white.
When we use higher heat, they look a little brown but more on the
yellowish order. They taste fair, but we want them tasty like the
nice brown ones at the steak house.

All tips appreciated.

Bob-tx

On Aug 23, 2:16*pm, "Bob-tx" > wrote:
> My wife and I enjoy mushrooms with a grilled steak at home.
> Problem is, our mushrooms never turn out like those in a steak house
> ( By that I mean a nice brown color and very tasty).
>
> We slice button mushrooms about 1/8 inch thick and sauté them in
> butter/margarine. *When we use low heat, they come out looking a
> sickly white.
> When we use higher heat, they look a little brown but more on the
> yellowish order. *They taste fair, but we want them tasty like the
> nice brown ones at the steak house.
>
> All tips appreciated.
>
> Bob-tx

To get the really nice brown color you are looking for, you should be
sure that the mushrooms are not crowded in the pan...too crowded and
they will steam rather than brown. Be sure to use butter...margarine
has water in it and again will not allow proper color. Also, if you
are washing the mushrooms be sure they are very dry before sauteing.
I have found that quartering the mushrooms give you a chewier more
mushroomy flavor. Over medium heat, I usually start with butter and
let it get bubbly. Add the mushrooms and a little garlic. Let it
cook nicely. If the mushrooms are dry, you will start to notice the
butter being absorbed and turning a nice brown color. At about this
point I usually add some tawny port, salt and pepper to taste. Let it
cook a little longer and let the mushrooms absorb some the of the
port. Hope this helps.

On Sun, 23 Aug 2009 14:24:49 -0700 (PDT), Duwop wrote:

> Be sure to use butter...margarine
> has water in it and again will not allow proper color.

There is more water in butter than in margarine, generally speaking.
The difference is only -1/+3% at most. Both butter and margarine
are 80% (or more) fat. The rest is milk solids, water, and
additives.

ObShrooms: I've never had mushrooms turn out anything like what was
described. I cut them thicker and only sauté them for a few
minutes, never adding salt before or during cooking as they sweat
too much.

-sw

I cut them thicker. Then add Olive Oil, salt, pepper and garlic. Then I
actually cook them on the grill with one of those grill pans with the holes
in it. Great for other veggies too!
--
**********
Michael

"Bob-tx" > wrote in message
...
> My wife and I enjoy mushrooms with a grilled steak at home.
> Problem is, our mushrooms never turn out like those in a steak house ( By
> that I mean a nice brown color and very tasty).
>
> We slice button mushrooms about 1/8 inch thick and sauté them in
> butter/margarine. When we use low heat, they come out looking a sickly
> white.
> When we use higher heat, they look a little brown but more on the
> yellowish order. They taste fair, but we want them tasty like the nice
> brown ones at the steak house.
>
> All tips appreciated.
>
> Bob-tx
>